| 摘要 |
<p>Enzymes are extracted from beef, sheep or goat stomachs in aqs. soln. This is carried out by macerating the stomachs at 30-60 degrees C (45-55 degrees C) in an aq. acid of pH 1.5-5. The process is used to extracts pepsin or rennet. The total extraction time is reduced to a few hours thus obviating (or minimising) the use of antiseptics to combat the growth of infections microorganisms. No NaCl, deleterious in effect during storage, is present in the final product.</p> |
